Fall-off-the-bone tender and deeply savory. Lamb shanks slow-cook low and slow, then get brushed with a glossy glaze of pure ALSHIFA Sidr honey and pomegranate molasses. Rich, elegant, and impressive — perfect for a special dinner.
Yield: Makes 2 to 4 servings
Ingredients
- 2 or 3 lamb shanks (about 1 lb each)
- 1 teaspoon coarse salt
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup carrot, chopped
- 1/2 cup onion, chopped
- 1/2 cup celery, chopped
- 2 garlic cloves, bruised
- 1/2 cup canned diced tomatoes, with juice
- 1/2 cup apple cider vinegar
- 1/4 cup ALSHIFA Sidr Honey, plus 2 tablespoons for the glaze
- 3 tablespoons pomegranate molasses
Directions
- Using the tip of a sharp knife, make deep slits in the meaty parts of the lamb shanks. Rub all over with the salt, paprika, and pepper.
- Coat a slow-cooker insert with nonstick spray. Spread the carrot, onion, and celery across the bottom, then place the lamb shanks on top.
- In a small bowl, stir together the garlic, tomatoes, vinegar, 1/4 cup ALSHIFA honey, and 2 tablespoons of the pomegranate molasses until blended. Pour over the shanks.
- Cover and cook on low for 5 hours, until the meat is pulling away from the bone.
- Transfer the shanks to a side dish. Strain the juices into a heatproof bowl (or a fat separator), reserving the broth and vegetables separately.
- Return the shanks to the slow cooker. Stir together the remaining 2 tablespoons honey and remaining 1 tablespoon pomegranate molasses, and brush over the shanks. Increase heat to high, cover, and cook 30 minutes. Turn the shanks and cook 30 minutes more.
- Meanwhile, skim the fat from the strained broth. Add the broth to the reserved vegetables in a blender and let cool, then purée until smooth. Transfer to a saucepan, bring to a boil, then reduce and simmer until reduced by half, about 20 minutes.
- Transfer the shanks to a shallow serving bowl. Stir any cooking juices into the reduced sauce, then spoon the sauce over the shanks.
Tip: This dish shines with a rich, full-flavored honey. ALSHIFA Sidr or Black Forest honey both stand up beautifully to the lamb and pomegranate.
